This is a new pastry venture, by the owners of the Alexander's Asian-fusion steakhouses (Cupertino and SF) and The Sea in Palo Alto. Plan is to "make bread in-house" for the other Alexander's restaurants, sell wholesale to other restaurants, and offer "traditional and modern European patisserie and bakery" to the public along with coffee drinks "designed especially for Alexander’s Patisserie by Equator Coffee."
"Led by Executive Pastry Chef Dries Delanghe, Alexander’s Patisserie will offer an extensive selection of savory and sweet treats including breads, gourmet sandwiches, cakes, tarts, cookies, macaroons, chocolates and confections. Each indulgence is made in-house with the highest quality ingredients and our assortment and flavors will rotate to highlight the best of the season."
Chef Delanghe, whose training and early career were in Belgium, has also worked in Paris and as Pastry Sous-Chef at Joël Robuchon Restaurant in Las Vegas.
